With our advanced smoke producing design smoke is produced outside of your bbq grilling space, we have eliminated the need for any troublesome pumps or gadgets that attempt to make a poor design work Comes fully assembled. Simple installation. Startup is easy - 10 minutes or less. 3 cups of pellets last for 4 hours or more. Produces large quantities of smoke.Clean-up is a breeze. Compact Size: 4" wide x 6" tall with a 1" outlet tube. ( Purchase includes Ash Catcher, Bracket & Clamp plus One Pound of startup pellets ) Installs in minutes. Drill a 1 1/8" hole into the cooking chamber as per instructions. Insert SmokeMiester outlet tube into hole and tighten nuts. It's that simple! With our device smoke is created in a container outside & is piped through a 1 " tube into the cooking chamber of your bbq. Place 1 cup food grade pellets into smoker from the top. Moisten pellets with charcoal lighting fluid, light, or if you prefer light from underneath with a propane torch, let burn five minutes. Close both lids for five seconds. Open bottom lid. Smoke is diverted into cooking chamber. You are now COLD SMOKING. Light a burner and bring temperature to a desired level. You are now HOT SMOKING. Light burners only, you are now GRILLING. SmokeMiester is an ALL-IN-ONE space saving unit. Clean-up is quick & easy When you finish cooking & smoker is empty, put 1/2 cup of pellets in smoker, leave both lids fully open, add lighting fluid, light, or light from underneath with a propane torch, let burn until it goes out. Let Cool, remove screen, brush out carbon residue from inside & screen with a small wire brush. That's it, you're ready to smoke again. With our design the smoke is allowed to freely circulate inside the smoker and easily reach the outlet tube. This eliminates most burn-outs. Mixing the heat from the burners inside of the barbecue produced a light blue smoke, which is most desirable for cooking. This is a compact unit: the cylinder measures 4" wide x 6" tall. The smoker works best with 1 or 2 cups of pellets or chips added every 2 to 4 hours. We welded the 1" outlet tube & the 5/16" bolts that holds down the swing-out lids to the body with a removable locking nut so they don't stick or get lost. We use wooden knobs outside the main heat area so they don't get too hot & burn up and they stay cool enough to handle without gloves. The inside grates are made of stainless steel held in place by rivets.